Mutter Paneer Gravy (Indian Cottage Cheese and Peas Curry)

Delicious paneer ready to be savored!

It took few years to perfect this recipe. This has been one of the most liked curries by my friends, especially expecting moms. The curry looks and tastes creamy, made from nuts and tomatoes rather than canned cream or thickened milk. It was a big hit during my 2014 India trip when I made it for my nephews. Lets take a look at the recipe.....

Preparation time: 10 min
Cooking time: 30min
Difficulty: medium
Serving size: 4

Ingredients

Main ingredients
  • Paneer - 1 block(400/500 g packet,  although I prefer homemade paneer)
  • Green Peas - 1/2 cup(cooked)
  • Onion - 1 big size
  • Garlic - 3 or 4 cloves
  • Tomato - 1 medium size
  • Nuts - 1/2 cup(cashews or almonds)
  • Chilli powder - 1/2 tsp
  • Coriander powder - 1 tsp
  • Cumin powder - 1/4 tsp
  • Turmeric powder - 1/4 tsp
  • Coriander leaves - to garnish
  • Oil - 3 tbsp
  • Salt to taste
Notes
Home made paneer cut into cubes
  •  I usually make paneer at home. See Home made paneer on how to make fresh paneer, all by yourself. You can use store bought paneer  if you wish. 
  • You can use frozen peas too. I soak peas overnight or for 6- 8 hrs and pressure cook it for one whistle. But if you can get fresh peas that is the best.
Preparation
Grind nuts and tomato together to smooth paste
  1. Chop onion into smaller pieces and set aside.
  2. Chop garlic into fine pieces or grate it and set aside.
  3. Cut the paneer into smaller cubes and fry the paneer cubes in 3 tsp of oil. You can skip frying the paneer if you prefer to add it directly in the gravy.
  4. Cook the peas and set aside.
  5. In a mixie/blender grind the nuts and tomato together to a smooth paste. I typically do this when sauteing the onion for the gravy, to save time.




Cooking
  1. Bring 3 tbsp of oil to warm in a skillet on medium heat.
    2. Cook on low-medium heat when sauteing onion and adding masala
  2. Add the chopped onion and garlic and saute until onion turns golden brown.
  3. Once the onion turns golden brown add the turmeric, cumin, coriander and chilli powder and give it a mix.
  4. To the masala add the ground tomato-nut paste and mix it.
  5. Let the tomato paste get cooked until its raw smell goes and you see oil separating out.
    6. Cook for atleast for 5 min after adding paneer on medium heat
  6. Add the cooked peas, 2 cups of water, salt as required and bring it to a boil.
  7. To the gravy add the fried paneer cubes, optionally a blob of butter and simmer for 5 min.
  8. Garnish with chopped coriander leaves and remove from stove.
  9. Serve the mutter-paneer curry with jeera rice or chapati and enjoy.
Serve with chapati and relish the mutter-paneer curry
Nutritional facts

Paneer is a rich source of calcium which is good for bones and teeth. High amount of calcium and easily digestible nature makes it good for growing children as well as aged and old in preventing bone loss and other bone related issues. Peas and paneer are rich in protein that help in new cell growth and cell rejuvenation. The vitamin C in onion and tomato increase the white blood cells in our body thus boosting our immune system. Nuts are rich in antioxidants and helps prevent cell damage especially the coronary arteries in the heart.

Try the delicious, mouth watering mutter-paneer curry with chapati/roti/paratha and satiate your tummy. Jeera/Cumin rice is also a good combo with mutter-paneer gravy.  Enjoy it with your family and let me know if you have any comments or suggestions.

You may also be interested in the following recipes:

Madras Kaara Kozhambu - Spicy Coconut Curry

Stuffed Brinjal (Eggplant) Curry

Mixed Beans and Lentil Curry(Dal Curry)

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